GCSE FOOD TECH
- Created by: HarriboWatto
- Created on: 05-12-16 22:11
Q | J | S | W | N | P | J | J | W | S | C | O | N | E | S | P | M | F | R | O | S |
F | M | B | Q | O | M | K | O | E | V | Q | B | K | C | X | L | I | K | Y | U | Q |
V | E | O | T | E | V | P | T | B | B | I | C | U | A | K | N | G | U | O | N | K |
X | X | O | E | D | K | E | R | H | P | X | D | J | M | E | N | J | A | Y | R | X |
D | N | W | U | A | C | B | K | L | R | X | V | F | Y | I | M | G | C | D | V | S |
L | C | N | I | J | I | Q | E | G | M | A | D | X | Z | J | P | K | Y | E | S | C |
S | J | F | P | L | G | D | O | F | R | Y | M | A | H | W | K | Q | J | S | P | U |
K | R | U | U | S | H | T | H | N | H | T | L | D | O | L | U | H | W | I | L | K |
S | M | P | L | G | A | T | I | H | D | G | Q | G | C | S | A | H | D | G | Y | X |
C | K | F | Y | O | R | G | U | P | E | I | J | F | A | H | O | J | J | N | O | Q |
Q | R | C | I | X | C | R | A | E | R | A | T | I | O | N | M | E | A | N | S | C |
X | L | V | C | O | A | G | U | L | A | T | I | O | N | M | E | A | N | S | N | A |
O | H | I | E | V | Y | R | F | R | O | O | A | E | C | N | Q | I | R | W | K | H |
K | J | S | V | F | J | J | R | V | R | R | N | N | U | S | P | C | J | L | K | K |
T | P | V | F | C | U | C | K | E | T | G | W | S | H | I | U | C | T | F | S | U |
E | M | U | L | S | I | F | I | C | A | T | I | O | N | M | E | A | N | S | K | F |
I | W | U | B | K | X | A | J | A | V | T | C | T | C | A | B | M | J | W | G | Q |
V | A | N | I | M | A | L | P | R | O | T | E | I | N | F | O | O | D | S | M | F |
V | E | G | E | T | A | B | L | E | P | R | O | T | E | I | N | F | O | O | D | O |
H | H | M | I | A | V | J | T | B | U | M | T | V | L | S | U | O | K | B | Y | I |
T | O | P | C | H | F | R | B | W | I | T | T | W | B | F | V | X | R | P | R | C |
Clues
- BEEF (6, 7, 5)
- Chickpea and lentle jalfrezi. from INDIA . Red curry sauce. its savoury and suitable for freezing . (6)
- Lentils (9, 7, 4)
- specify shape... To glaze or not to glaze. show the function of the ingredients. What target group is it suitable for? Name the flavour of the scones. (6)
- When eggs allow air to be trapped in the mixture. Examples... Swiss rolls (8, 5)
- When eggs are heated they change colour and become firm. Examples... Custard (11, 5)
- When eggs are used to add a glossy finish. Cornish Pasties (7)
- When eggs stop oil and water from separating. examples Mayo, salad dressings.. (14, 5)
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